Tempering is a method of heating and cooling chocolate.
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won't melt on your fingers as easily as improperly tempered chocolate.
Chop the desired amount of chocolate. Place the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°for milk chocolate and 115°F for dark.
Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is ready to be used for molding candies, coating, or dipping.
Method using 2/3 chocolate and adding after melted
Tips for Tempering
- Do not heat above 130°F since chocolate, is sensitive to heat and will scorch or seize easily.
- Be sure no liquid gets into the chocolate. This will cause clumping or seizing.
- if you do not melt the chocolate to 100 degrees it will turn grayish
from http://www.ghirardelli.com/bake/chocolate_tempering.aspx
Ghiradelli's video on tempering
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